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HARVARD BEETS

50 Servings

Ingredients

    · 4 cups water
    · 1 Tablespoon whole cloves
    · 1 bay leaf
    · 3/4 cup sugar
    · 1/2 cup cornstarch
    · 4 teaspoons salt
    · 1/2 teaspoon pepper
    · 1-1/2 cups vinegar
    · 1/2 cup butter or margarine
    · 6 quarts sliced or diced canned beets, drained
     

Directions

Combine water, cloves, and bay leaf; boil 5 minutes. Strain; discard spices.

Combine sugar, cornstarch, salt, and pepper; mix well; add to hot spice water; cook stirring, until thickened and clear.

Add vinegar and butter or margarine; blend well.

When butter or margarine melts, pour over cooked beets.

Reheat before serving.

 

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